HOME ABOUT US CONTACT US
Sign Up for Our Newsletters
 





 
Wine & Dine Weekly

  Email  


 





 
Dine Daily

  Email  



 
YouTubeInstagram
 
 
 
 
REQUEST RESERVATIONS ORDER TAKE OUT           
ORDER DELIVERY            
NEIGHBORHOODS          
FOOD GLOSSARY

Recipes - Other

Minimize
Satterfield's chef patrick horn pepper jelly Satterfield’s executive chef shares a personal recipe.

By Jan Walsh

Photography by Beau Gustafson


Satterfield’s new executive chef, Patrick Horn has a pepper jelly recipe that is tried and true. It is vegetarian and vegan friendly, and is simple enough for a novice cook to make at home. 
The Silvertron Cafe’s Marco Morosini demos basic risotto.
 
By Jan Walsh

Photography by Beau Gustafson


Risotto is a versatile and nutritious Italian dish that can be served as a first course or main dish. A key component of making risotto is the selection of the flavoring ingredient, which can be veggies, seafood, mushrooms, or any ingredient you choose. The chosen ingredient’s flavor characteristics become synthesized into the risotto as it is cooked. Make this dish your own by substituting the green peas with your favorite food. Then make another variation by experimenting with a different flavoring ingredient.

Frank Stitt's Winter Vegetable Cocotte

Local Flavor 

Make a u-turn at the drive thru and savor "slow foods" of Alabama.

By Jan Walsh 

The Slow Food Movement just sprouted a Birmingham convivium (chapter). Frank and Pardis Stitt began the local movement in an effort to champion the Southern foods and food traditions of Alabama. In a "pecan shell," Slow Food is the opposite of fast food. It is not ordered through a microphone to a faceless menu board with a loud voice anxious to add fries or super-size. Slow Food is grown or produced locally and arrives fresh, full of flavor.

 
 
APPETIZERS | SOUPS & SALADS | ENTREES | DESSERTS | BEVERAGES | OTHER
Privacy Statement | Terms Of Use
 
Copyright 2014 by Birmingham Restaurants